Line a round ovenproof baking dish or springform tin with baking paper

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SERVES:

6-8 PEOPLE

Prep Time:

20 MINUTES

Cook Time:

20 MINUTES

Crustless quiche is the smart cook's shortcut — all the eggy, cheesy comfort of the original, minus the pastry faff. This one leans on leeks, pan-fried until they're sweet and lightly browned, then folded through a rich mix of eggs, cream and dill. It's a slice-ahead dinner, a packed-lunch regular, and just as good cold from the fridge as it is warm from the oven.

_INGREIDENTS:

2 leeks
8 eggs
1 Tbsp dried dill
300ml milk
300ml cream
170g grated cheese
Salt and pepper
Oil, for cooking

INSTRUCTIONS:

Line a round ovenproof baking dish or springform tin with baking paper.
Rinse and dry the leeks well. Slice the white and light green parts into rounds, keeping the dark green tops for soups or stock.
Heat a little oil in a frying pan over a low heat. Add the leek rounds and cook for about 5 minutes, turning gently so they lightly brown on both sides without burning — this softens them and brings out their sweetness. Remove from the heat and set aside.
Preheat the oven to 180°C.
In a large bowl, whisk together the eggs, milk, cream, dried dill and a generous pinch of salt and pepper. Add the grated cheese and mix through.
Pour the mixture into the prepared dish. Arrange the leek rounds flat-side down throughout the mixture.
Bake for 18–20 minutes, or until the quiche is just set and lightly golden on top. The centre should have only a slight wobble.
Remove from the oven and allow to cool slightly before slicing. Serve warm or cold.

wonkybox

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